You Need To Make These Peri Peri Chicken Gyros With Garlic Wedges Now

By Anna Franklyn - 12 May 2017

We know how much you love gyros, don't try and fool us. And now, thanks to the clever lady over at The Wandering Matilda you can make them at home. But why would you make them at home when you can just go and buy them? Because when you make them at home you don't ever have to feel guilty about eating them, not even when you make a double serving of the garlic wedges and smash all them in one go.

INGREDIENTS

Peri Peri Chicken:

c2 chicken breasts, cut into squares

c1tbs smoked paprika

c5 cloves of garlic, crushed

c1tsp chilli flakes

c1/2tsp sugar

c1tsp lemon juice

c1tsp dried oregano

c1tsp salt

c2tsp white wine vinegar

c5tbs olive oil

Garlic wedges—optional (but not):

c4 potatoes, quartered then halved

c2tsp garlic powder

c1tsp dried oregano

c1tsp salt

c3tbs olive oil

Paprika Dill Yoghurt—optional but really good:

c5tsb nattural yoghur

c1 clove of garlic, crushed

c1tsb chopped dill

c1/2tsp salt

c1tsp lemon juice

c1/2tsp paprika

To serve:

cWraps, cucumber, lettuce and tomatoes

METHOD

Preheat your oven to 180 degrees. Stir all the peri peri chicken ingredients together then add the chicken and coat. Leave in the fridge to marinate for 30 minutes.

While the chicken is marinating, toss your potatoes through the garlic powder, oregano, salt and olive oil and place on a lined baking tray. Grab your chicken and spread it out evenly on another baking tray and roast both the chicken and wedges in the oven for 15 minutes. Remove the cooked chicken from the oven, turn over the wedges and cook them for a further 15 or until golden and crunchy.

While that's all happening, stir the yoghurt ingredients together in a cup and leave aside.

Serve with the wraps, lettuce, cucumber and tomato and feel like a kitchen boss.

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